Paneer with Spinach is the dish my mother used to make on Sundays when we had time to stand at the stove and stir the spinach until it thickened properly. She always fried the paneer separately, which seemed like an extra step when I was younger, but now I understand why. The fried paneer holds its shape and does not turn rubbery when it sits in the gravy.
I still rub lemon juice into the paneer pieces before dusting them with flour, a trick she insisted on because it keeps the paneer from tasting too milky. The smell of cumin seeds hitting hot ghee still reminds me of those Sunday afternoons, waiting impatiently while she stirred the spinach until the surface glistened with fat.
About the Recipe
This recipe takes about 45 minutes from start to finish, though most of that time is spent stirring the spinach gravy until it thickens. The ingredients are straightforward and easy to find in any Indian grocery. I make this when I have guests coming over and want something that looks impressive but does not require exotic spices or complicated techniques. The chaman masala is just a mix of four spices you likely already have, and the spinach can be steamed in advance if you want to break up the work.
Why you will love this recipe
The fried paneer stays firm and slightly crisp on the outside, which gives you a good contrast with the soft, earthy spinach gravy. Cooking the spinach down until the ghee separates is what makes the gravy taste rich instead of watery, and the chaman masala adds a layered warmth that plain spices do not give you. The onion paste and grated tomato dissolve into the gravy, so you get thickness without chunks. This version tastes better the next day because the paneer soaks up the flavours overnight, which makes it useful for meal planning.
Cooking Tips
The spinach gravy can turn watery if you do not cook it long enough after adding the puree. Keep stirring on medium heat until you see the ghee pooling on the surface, which usually takes 10 to 12 minutes. If you fry the paneer on heat that is too low, it will absorb oil and turn greasy instead of forming a light crust. Test the oil with a small piece of paneer first.
It should sizzle immediately but not violently. If the gravy tastes too sharp, it means the tomato puree was not cooked down enough with the onion paste before you added the spinach.
Top Tips
- Steam the spinach until it wilts completely but still looks bright green, then grind it immediately so it does not turn brown.
- Use thick paneer that holds its shape when fried. Soft paneer will fall apart.
- Make the chaman masala fresh each time. The spices lose their punch if you store the mix for more than a week.
- If the gravy is too thick, add a few tablespoons of water after the ghee separates, not before.
- Fry the paneer just before you finish the gravy so it stays warm and does not dry out.
Serving and Storing Suggestions
This recipe serves four people as a main dish. Serve it hot with plain roti or jeera rice, and a side of raita to balance the richness. The gravy thickens as it cools, so loosen it with a splash of water when reheating. Store leftovers in an airtight container in the refrigerator for up to three days.
The paneer softens slightly after a day, but the flavour improves. Reheat gently on low heat, stirring often, because the ghee can separate if you heat it too fast.
Similar Recipes
- Matar Paneer
- Palak Paneer
- Paneer Butter Masala
- Paneer Do Pyaza
- Kadhai Paneer
Nutrient Benefits
Spinach provides iron, folate, and vitamin A, which support healthy vision and blood production. Paneer adds protein and calcium, making this a good option when you want a vegetarian meal that keeps you full for several hours. Ghee contains fat soluble vitamins and adds richness without needing cream. Ginger and garlic have anti inflammatory properties, and the spices in the chaman masala aid digestion. This dish is heavier than plain steamed vegetables, so I usually pair it with a light grain and skip heavy desserts.
Paneer with Spinach
Ingredients
- 350 gms Paneer (cut into thick triangles)
- 1 tbsp Lemon Juice
- 1 tbsp Maida
- Salt to taste
- 1/2 tsp Red Chilli Powder
- 1/4 tsp White Pepper Powder
- Oil to deep fry
For the Gravy:
- 500 gms Spinach (chopped and steamed)
- 1/2 tbsp Ginger (grated)
- 1/2 tbsp Green Chillies (chopped)
- 4 tbsp Ghee
- 1/2 tsp Cumin Seeds
- 2 Dry Red Chillies
- 1 tsp Garlic (crushed)
- 1/2 cup Onion Paste
- 1/2 cup Tomato (grated)
- 2 tbsp Tomato Puree
- 1 1/2 tsp Chaman Masala Powder
To make the Chaman Masala Powder, mix the following ingredients together:
- 1/2 tsp Black Pepper
- 1/2 tsp Garam Masala
- 1/2 tsp Biryani Masala
- 1/4 tsp Red Chilli powder
Instructions
- Rub the paneer pieces with lemon juice and then dust them with flour, salt, chilli powder and white pepper powder.
- Keep aside for 5 minutes.
- Heat the oil in a kadai.
- Deep fry the paneer till golden brown. Remove and reserve.
- Grind the spinach, ginger and green chillies. Make a puree.
- Heat the ghee in a saucepan, add the cumin seeds and red chillies then add the garlic.
- Stir in the onion paste and saute till it browns.
- Add the tomato and tomato puree.
- Season with chaman masala.
- Add the spinach puree and cook on medium heat, stirring, until the ghee comes to the surface.
- Add the paneer and stir to get well coated.
- Remove the pan from the heat.
- Serve hot.
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Frequently Asked Questions
Why does my paneer turn hard after frying?
You either fried it on heat that was too high or left it in the oil for too long. Paneer should turn golden in about two to three minutes per batch. If it takes longer, the heat is too low and the paneer will dry out.
Can I skip frying the paneer and add it directly to the gravy?
You can, but the paneer will not hold its shape as well and the texture will be softer. If you want to skip frying, cut the paneer into smaller cubes and add them at the very end, just to warm through.
My spinach gravy tastes bitter. What went wrong?
Overcooking the spinach before grinding it makes it bitter. Steam it just until wilted, then cool it slightly before blending. Also, check that your spinach was fresh and not too mature, as older leaves can taste bitter.
How do I know when the ghee has separated from the gravy?
You will see small pools of ghee floating on the surface of the spinach, and the gravy will pull away slightly from the sides of the pan when you stir. It usually takes 10 to 12 minutes of stirring on medium heat after you add the spinach puree.
Can I make this without maida for dusting the paneer?
Yes, use cornflour or rice flour instead. The coating will be a bit lighter, but it will still help the spices stick and give the paneer a slight crust when fried.
